Chicken Pot Pie (Print Version)
Tender chicken and fresh vegetables in a creamy sauce, baked under a golden, flaky pastry crust for a comforting meal.
# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1/2 cup celery, diced
05 - 1/2 cup onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1/2 cup potatoes, peeled and diced (optional)
→ Sauce
08 - 4 tablespoons unsalted butter
09 - 1/3 cup all-purpose flour
10 - 2 cups chicken broth
11 - 1 cup whole milk
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon dried parsley
→ Pastry
16 - 1 sheet (approximately 9-inch) ready-made pie crust
17 - 1 large egg, beaten (for egg wash)
# Directions:
01 - Preheat your oven to 400°F.
02 - In a large skillet over medium heat, melt the butter. Add onions, carrots, celery, and potatoes (if using). Sauté for 5–7 minutes until the vegetables have softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle the all-purpose flour over the sautéed vegetables and stir to coat thoroughly. Cook for 1–2 minutes, stirring continuously.
05 - Gradually whisk in the chicken broth and whole milk. Continue stirring until the mixture thickens to a creamy consistency, which should take about 3–5 minutes.
06 - Stir in the salt, black pepper, dried thyme, and dried parsley. Incorporate the cooked chicken and frozen peas into the sauce. Simmer for 2–3 minutes, then remove the skillet from the heat.
07 - Pour the prepared chicken and vegetable filling into a 9-inch pie dish or baking dish.
08 - Carefully roll out the ready-made pie crust to fit over the dish. Place the pastry over the filling, pressing the edges firmly to seal. Trim any excess pastry.
09 - Cut a few small slits into the top of the pastry to allow steam to escape during baking. Brush the entire surface of the crust with the beaten egg for a golden finish.
10 - Bake for 30–35 minutes, or until the pastry crust is golden brown and the filling is bubbling vigorously.
11 - Allow the chicken pot pie to rest for 10 minutes before serving to ensure the filling sets properly.
# Expert Tips:
01 -
- You'll absolutely adore how easily this dish comes together, even on a busy weeknight, making you feel like a culinary wizard.
- It's the ultimate cozy meal, transforming simple ingredients into a rich, creamy hug that warms you from the inside out.
02 -
- Over-browning your garlic in the sauté stage can lead to a bitter undertone. Always keep a close eye on it!
- Letting the pie rest for those crucial 10 minutes after baking makes all the difference. This allows the sauce to set perfectly so it doesn't spill out when you cut into it.
03 -
- For ultimate convenience, cook and shred a batch of chicken ahead of time, or simply grab a rotisserie chicken from the store.
- A splash of dry white wine, just a tablespoon or two, added to the veggies before the flour can subtly elevate the sauce's complexity.